Grilled Lemon-Rosemary Salmon With Creamy Horseradish-Scallion Sauce & Grilled Peaches Recipe

Name: Grilled Lemon-Rosemary Salmon With Creamy Horseradish-Scallion Sauce & Grilled Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salmon rub:; 2 center cut wild salmon fillets, skin intact and pin bones removed; 1 tbls fresh rosemary, minced; 1 tsp dried dill; 1 large clove garlic, minced; 1 1/2 tbls lemon zest; 1 tsp sugar; 1 tsp kosher salt; 1 tsp black pepper; olive oil; juice from 1 lemon; 4 fresh rosemary sprigs; 8 fresh time sprigs; 2 peaches, pitted and halved, and sprinkled with a pinch of salt and sugar.; For the sauce:; 1/2 cup sour cream; 1 1/2 tbls horseradish; 1 scallion, finely chopped; 1 tsp lemon juice; a pinch of sugar; kosher salt and white pepper to taste

Servings: persons

For the salmon rub:
2 center cut wild salmon fillets, skin intact and pin bones removed
1 tbls fresh rosemary, minced
1 tsp dried dill
1 large clove garlic, minced
1 1/2 tbls lemon zest
1 tsp sugar
1 tsp kosher salt
1 tsp black pepper
olive oil
juice from 1 lemon
4 fresh rosemary sprigs
8 fresh time sprigs
2 peaches, pitted and halved, and sprinkled with a pinch of salt and sugar.
For the sauce:
1/2 cup sour cream
1 1/2 tbls horseradish
1 scallion, finely chopped
1 tsp lemon juice
a pinch of sugar
kosher salt and white pepper to taste

1
For the Salmon:
2
In a small bowl, combine the rosemary, dill, garlic, zest, sugar, salt, pepper, and just enough olive oil to bring the mixture all together.
3
Place the salmon, skin-side down, on an oiled piece of foil. Sprinkle lemon juice onto the foil. Rub the rosemary mixture into the fillets. Allow the fish to marinate, at room temperature, for 30 minutes while the grill heats and the sauce is made.
4
For the sauce:
5
Combine sour cream, horseradish, scallion, lemon juice, sugar, salt and pepper, and set aside.
6
Cook the salmon:
7
Place the foil-wrapped woodchips in the BBQ.
8
Place the foil with salmon on a pre-heated, medium heat, gas or charcoal grill. Place the rosemary and thyme sprigs around the salmon. Close the lid and grill until cooked through, 10-15 minutes, depending on the thickness of the fillets. Remove the salmon, and while the fish is resting for 5 minutes, grill the peaches until charred on each side.
9
Plate the salmon and serve with the creamy sauce and peeled, sliced grilled peaches.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the salmon rub:, 2 center cut wild salmon fillets, skin intact and pin bones removed, 1 tbls fresh rosemary, minced, 1 tsp dried dill, and more.

Yes, Grilled Lemon-Rosemary Salmon With Creamy Horseradish-Scallion Sauce & Grilled Peaches falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lemon-Rosemary Salmon With Creamy Horseradish-Scallion Sauce & Grilled Peaches

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